Pori Upma Recipe | Murmur Upma Recipe

Pori Upma is a quick and easy dish that you can make for an after-school snack as it is light yet filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternative to it. It is also healthy with carrots and peanuts. The flavor is mild and mild, and puffed rice is very easy to flavor, so you don’t need anything fancy to make it taste good.

I make this Pori Upma mostly on weekdays when everything seems to be in a hurry but you still want to have something hot on the plate. The texture is soft but still has a slight crunch of peanuts and carrots which makes it more delectable. It is different from regular upma as it is quite light and does not feel heavy at all.

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About Pori Upma

Pori upma, also known as puffed rice upma, is a light South Indian dish made using pori that is slightly softened with water and then mixed with simple tadka. The base flavor comes from onion, peanuts and spices, the pori gets soft in just a few seconds. This dish remains light yet tastes comforting.

You can make it spicy like masala pori, but this upma version remains very mild in taste and even small children like it. This recipe turns out only soft and fluffy, mainly because puffed rice absorbs water and flavor very quickly. To make it more colourful, you can also add grated carrots, tomatoes or some small vegetables to it.

If you want mild spiciness, you can also squeeze some lemon juice or add a small piece of tomato. The peanuts add a nice crunch, and sometimes I add some cashews when I want some extra flavor. If you like a spicier version, add green chillies instead of dry red chillies, it turns out quite good.

I usually make this on busy mornings or those evenings when I don’t really feel like eating a heavy breakfast. Just a quick toss and it’s done, that’s why I often do this. This is one of the after school snacks that is still made in many homes, mainly because it takes just a few minutes.

Pori Upma Ingredients

• Pori/Murmura – I’ve used this as a main base and it softens quickly when washed. This gives a light soft texture to the entire upma. You can use any fresh porri available.
• Carrot – I have used grated carrots to add mild sweetness and slight crunch. This is also for color and if you want some variation you can use beetroot or capsicum.
• Onion – I used finely chopped as it gives mild flavor when roasted. It also helps in balancing the softness of the porri. You can also add chickpeas.
• raw peanuts – I have used peanuts mainly for crunch and added flavour. It gives a good bite in between. If you want, you can also use cashew nuts.
• turmeric powder – I added a pinch to give it color and a slight earthy flavor. This is optional but gives a nice look.
• coconut oil – I have used coconut oil for seasoning, it gives a very homey smell. You can also use any cooking oil.
• mustard seeds – I used it for tadka and it gives a little pop and flavor. You can leave if you want.
• urad dal – I’ve used it for cutting and texturing. It gets a little crisp when fried. You can also add chana dal.
• red chilli – It is for mild heat and aroma. If you want stronger spice then you can add green chillies instead.
• hing – I added a pinch as it tastes good and helps in digestion. You can leave it out but it tastes better with it.

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How to make Pori Upma step by step

1. Heat oil in a pan – add the items listed under ‘To temper’, let it splutter, then add the peanuts and fry until crisp. Then add onion and fry until transparent, then add carrot, turmeric powder.

2. Fry for 2-3 minutes. Meanwhile, take out the Pori in a sieve.

3. Wash it once, squeeze out excess water and put it in the pan. Toss it well. Alternatively you can soak for 2 minutes and then squeeze out the excess water.

Serve hot/hot!

Expert Tips

• wash the knuckle gently – Make sure to wash the porri only once and squeeze it lightly. I usually rinse it in a strainer so that it doesn’t become mushy.
• Do not overcook vegetables – Try not to overcook the carrots or onions, as upma tastes better even if the vegetables have a slight crunch.
• Adjust seasoning easily – For more spice you can add green chillies or leave out red chillies for children. It can be modified in many ways.
• use fresh porridge – I have used fresh crispy pori as it softens well. Old knuckle becomes much more chewable after washing.
• Add lemon for spiciness – You can add a few drops of lemon juice at the end for a mild spicy taste. I do this sometimes when I want a fresh taste.

serving and storage

Serve them hot with a cup of tea or as a simple evening snack. It also tastes good with chutney but mostly we eat it plain. You can refrigerate leftover pori upma for a few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to restore softness. Do not add water again.

general questions and answers

1.Can I add tomatoes?

Yes, you can also add a small tomato to it for mild spicy taste. It goes well with Pori.

2.Can I quit eating peanuts?

Yes, you can skip the peanuts or add cashews instead. Both work fine.

3.Does Porri need to be soaked?

You can soak for 2 minutes or wash just once. Both offer slightly different textures.

4.Can I use masala pori instead?

You can but the final upma will be a little spicy. Plain pori gives a more mild taste.

5.Does its quantity increase after cooking?

Not much, the porri remains almost the same size, so this quantity serves only one or two.

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